]]>http://feastpb.blog.palmbeachpost.com/2015/03/03/ihop-toasts-national-pancake-day-with-free-short-stacks-of-flapjacks/feed/0IHOP_pancakesstacisturrockFree pancakes are headed your way today at IHOPs everywhere.Boston’s on the Beach in Delray wakes up to new breakfast menuhttp://feastpb.blog.palmbeachpost.com/2015/03/03/bostons-on-the-beach-in-delray-wakes-up-to-new-breakfast-menu/
http://feastpb.blog.palmbeachpost.com/2015/03/03/bostons-on-the-beach-in-delray-wakes-up-to-new-breakfast-menu/#commentsTue, 03 Mar 2015 06:00:18 -5Tue, 03 Mar 2015 06:00:15 -5http://feastpb.blog.palmbeachpost.com/?p=3675Boston’s on the Beach is sweet on breakfast.

In mid-February, the Delray Beach eatery began inviting customers to rise-and-dine with them, and the kitchen introduced a new menu to break in the breakfast shift (7:30 to ...]]>

Splitsville: The new menu at Boston’s on the Beach includes a Breakfast Banana Split. (All photos by Gyorgy Papp)

Boston’s on the Beach is sweet on breakfast.

In mid-February, the Delray Beach eatery began inviting customers to rise-and-dine with them, and the kitchen introduced a new menu to break in the breakfast shift (7:30 to 10:45 a.m. daily).

For those who prefer savory dishes first thing in the morning, Boston’s offers a lobster-and-Brie omelette ($13) a smoked salmon bagel platter ($11) and eggs Benedict made with a jumbo lump crab cake and Old Bay-scented Hollandaise sauce ($13).

The sandwich and salad menu at downtown West Palm’s Paneteriebake shop and café just got a delicious boost, thanks to South Florida star chef Lindsay Autry.

Autry has been working as a chef consultant with the staff at the quaint Clematis Street bakery to enhance the casual café’s non-pastry menu selections. (The pastries and breads are doing just fine in the hands of the talented French pastry chef Patrick Leze.)

Chef Lindsay Autry. (Photo by Alissa Dragun)

“They’re already using so many great products, breads and pastries. I was just building on that, giving a chef’s touch to the lunch menu,” says Autry, whose Southern-meets-world cuisine once earned her a finalist spot on “Top Chef” as well as a place in local foodies’ hearts.

She taught the staff how to make tomato soup inside the bakery’s tiny kitchen, brought in new, interesting ingredients (such as stellar Italian artichokes), and worked to develop some go-to recipes for the spot that opened six months ago.

“We added a little more flavor and broadened their menu selections a bit,” says Autry, who has returned to West Palm Beach after leaving last year for a Washington D.C. chef position. The chef has been busy with catering and special events work.

The upgraded menu, which debuted just days ago, now includes items such as:

The Shortrib, Maine Lobster Roll, and Turkey Club from The Sandwich Shop at Buccan in Palm Beach. (Richard Graulich / The Palm Beach Post)

His fine-dining restaurant Buccan is what made Clay Conley a national name, but it’s his new little sandwich shop that takes him back to his roots.

The Sandwich Shop at Buccan is an idea he’s been living with for years, since his college days at Florida State when a Tallahassee sandwich shop would sell pressed, blackened gator-tail sandwiches (a tongue wag to their rival University of Florida Gators) on Friday nights. He and his buddies would make a line that snaked down the block.

Amid the buzz of December’s Palm Beach Food and Wine Festival — with celebrated chefs in town — Conley, who is also opening an Italian-themed restaurant in West Palm Beach in June, quietly opened his humble sandwich shop as a side entrance to Buccan.

Walk around the corner from Buccan, down Australian Avenue, and the intoxicating aromas of Conley’s kitchen carry you along like a scent trail in a cartoon.

Inside, it’s all business: a shoebox of an industrial space with slate gray floors, rustic wood, black-and-white photographs, a marble slab counter and a ready grill.

But the secret is the tiny window that opens up to the kitchen it shares with the award-winning Buccan and all its gourmet ingredients — which make their way into these rich, elevated sandwiches.

The restaurant makes everything on site, from the fresh-baked baguettes to the potato chips and chocolate chip cookies. And although it opens at 11 a.m., it closes either at 3:30 p.m. or whenever the last homemade baguette has been sold. (Beginning this week the online delivery service Cravy will handle delivery.)

You’ll find sandwiches that both raise your expectations but also reveal something about Conley’s background.

The beef carpaccio sandwich ($11) reminds him of the days after his mentor Todd English would serve beef carpaccio at the Boston restaurant Olives, where Conley was first a fine-dining line cook, and he and his fellow cooks would make leftover sandwiches.

The Reuben ($10) is made with pastrami he cures himself. The Lobstah Roll ($22) reminds him of the sandwiches he used to make in Boston. And the Bahn Mi ($9) of his travels through Asia, which inspired his other concept, Imoto at Buccan, which also shares this kitchen.

In this, Conley, who came into his own at Azul in Miami, has created something reminiscent of a Miami club on the corner of South County Road and Australian Avenue, where each room has its own different theme.

But they share the same kitchen, the same rhythm, and the same whimsy which is at the heart of Conley’s soul — and success — as a chef.

IF YOU GO

The Sandwich Shop at Buccan

350 S. County Road, Palm Beach, just around the corner, west of Buccan’s main entrance

Open: From 11 a.m. until the last fresh-baked baguettes are sold for the day.

Delivery: Sandwiches can be ordered through Cravy, http://my.gocravy.com. The delivery fee will be waived today through March 6 as a special promotion.

If you haven’t sampled Chef Rick Mace’s Old Florida-inspired menu at Café Boulud in Palm Beach, here’s an adventurous opportunity to do so before the special menu goes away.

Mace, who approached the seasonal menu (“Florida Cuisine: 500 Years of Fusion”) with a historian’s curiosity, is preparing a four-course dinner Thursday to showcase some of the state’s indigenous ingredients.

Miami and Tampa are constantly at odds over which town makes the authentic Cuban sandwich. (West Palm Beach’s booming Cuban community ...]]>

Palm Beach County is egging on Tampa and Miami to figure out which town has the best Cuban sandwich. This one from Havana Hideout in Lake Worth looks mighty good, though. (Bruce R. Bennett/The Palm Beach Post)

IF you want to rankle South Florida’s Cuban community, forget the embargo debate: Question their Cuban sandwich.

Miami and Tampa are constantly at odds over which town makes the authentic Cuban sandwich. (West Palm Beach’s booming Cuban community wisely avoids the fray.)

Sunday, they will try to settle it. (Hint: they never will.)

Restaurants from Tampa and Miami will prepare their versions of the sandwiches at the Cuban Sandwich Festival Smackdown at the Magic City Casino in Miami Sunday. Yes, Miami has home-field advantage which just sets up an Ali-Frazier-style rematch.

Palm Beach County may not have dog in the fight, but it’s egging on both sides: The Hispanic Chamber of Commerce of Palm Beach County is sponsoring the competition, in part.

]]>http://feastpb.blog.palmbeachpost.com/2015/02/27/does-miami-or-tampa-have-the-best-cuban-sandwich-question-settled-sunday/feed/0032909 acc havana 3.jpgcarlosfriasblogPalm Beach County is egging on Tampa and Miami to figure out which town has the best Cuban sandwich. This one from Havana Hideout in Lake Worth looks mighty good, though. (Bruce R. Bennett/The Palm Beach Post)Live beer brewing: Watch Due South brew with Spain’s top craft brewery via Skype todayhttp://feastpb.blog.palmbeachpost.com/2015/02/26/live-beer-brewing-watch-due-south-brew-with-spains-top-craft-brewery-via-skype-today/
http://feastpb.blog.palmbeachpost.com/2015/02/26/live-beer-brewing-watch-due-south-brew-with-spains-top-craft-brewery-via-skype-today/#commentsThu, 26 Feb 2015 12:48:52 -5Thu, 26 Feb 2015 06:00:39 -5http://feastpb.blog.palmbeachpost.com/?p=3605Budweiser may claim to brew beer “the hard way,” but Due South Brewing will show today just how hard it actually is.

Due South head brewer Mike Halker is in Barcelona today to brew a limited-edition batch ...]]>

Budweiser may claim to brew beer “the hard way,” but Due South Brewing will show today just how hard it actually is.

Due South head brewer Mike Halker is in Barcelona today to brew a limited-edition batch of his brewery’s orange-honey IPA with Spain’s Edge Brewing, and they will beam the process live back to their Boynton Beach taproom via Skype today, starting at 4 p.m.

What: Due South head brewer Mike Halker will brew a batch of limited-release beer with Edge Brewing in Barcelona, Spain, and the process will be aired live via Skype into the Due South taproom.When: Thursday, 4 p.m.Where: Due South brewery, 2900 High Ridge Rd. #3, Boynton Beach.More information: 561-463-2337

Three PGA golfers who are playing in this week’s Honda Classic in Palm Beach Gardens have started a beer brewing company. And ...]]>

Golfers Freddie Jacobson, Graeme McDowell and Keegan Bradley each has a GolfBeer craft beer named after him. (Handout photo)

The 19th hole just got a little more interesting.

Three PGA golfers who are playing in this week’s Honda Classic in Palm Beach Gardens have started a beer brewing company. And their craft beer is being brewed in Lakeland.

Freddie Jacobson, Graeme McDowell and Keegan Bradley each had a beer developed to their taste when they formed GolfBeer Brewing Co. Their beer is on tap and in cans at PGA National Resort and Spa and will be featured at the Burger Bar in Palm Beach Gardens tonight from 7-10 p.m..

The beers — Scandinavian Style Blonde Ale, G-Mac’s Celtic Style Pale Ale and Keegan Bradley’s New England Style Lager — are all light, approachable gateway craft beers for those accustomed to the flavors of macro brews such as Budweiser and Coors. They have a low alcohol by volume, between 4 and 5 percent.

All have characteristics of the more aggressive versions. The blonde ale is floral, the lager is redolent of honey and the pale ale smells of citrus and light hops.

Rather than lend their name to a big beer company with a large automated production, GolfBeer is part of a new concept for craft breweries called partner brewing.

GolfBeer assembled a team of brewers who will brew their beers at the Brew Hub in Lakeland.

There, outside brewers can set up to brew their own beer rather than turn over their recipes and standards to a contract brewer.

Craft beer icon Cigar City Brewing in Tampa recently signed a deal to brew their own beer at Brew Hub’s Lakeland brewery, which has plans to expand to four other markets to help growing craft breweries meet demand and bring local craft breweries to more regions across the country.

GolfBeer is now available in 12-ounce cans — regarded industry-wide as being better for preserving beer than bottles against light and air — throughout Florida.

Ingredients for bone broth, displayed at In the Kitchen Shop, Tequesta. (All photos by Allen Eyestone/ The Palm Beach Post)

The bone broth fad, condensed:

ONE: There’s a bone broth renaissance simmering across the country in over-sized stock pots and Dutch ovens. Everyone from Paleo devotees to hipster home cooks to chilly New Yorkers are slurping up the broth that’s as trendy as it is beautifully ancient.

TWO: Making the broth requires an ample amount of bones — the more bones the better.

FOUR: The current trend was sparked by New York chef Marco Canora, who claims to have healed himself of a range of maladies by sipping bone broth throughout the day. He so believes in the stuff that he opened a broth take-out window he calls Brodo.

FIVE: Jupiter holistic physician Dr. Ken Grey prescribes bone broth for energy, post-surgical healing, fertility and general health. He strongly believes the marrow and fat released into the broth during a slow simmer contain healing properties and should be consumed.

Read the full story here(premium) for a full primer, more info on chef Canora’s broth method, the health benefits of the broth, a terrific broth recipe and tutorial, and information on where to buy real-deal broth locally.